A Free Range Pork Banjo Blade has been brined using our Pulled Meat Brine and then massaged with our Pulled Meat Dry Rub.
We then do the long hard work of cooking it for you so all you need to do is shred, heat, smother it with our Pulled Meat – Meat Sauce and eat.
Please note the Pulled Meat – Meat Sauce needs to be purchased separately. See Sauces for more information.
Serves 12 to 16+ persons
minimum net weight before cooking
was 4kg the final cooked product
will shrink from this weight
and it is supplied cold.
Free Range Pork, Cumin, Garlic, Onion, Celery Salt, Cayenne, Organic Lake Salt, Black Pepper, Smoked Paprika, Nutmeg, Mustard Powder, Brown Sugar, Bay Leaves.
Reheating this product as a whole piece means you should consume the whole lot within 24 hours.
For the best results slice and heat up only what you need
leaving the rest in the fridge wrapped in cloth
(just like you would with a ham).
Don’t use plastic or alfoil on cooked meats in the fridge.
For fast reheating, moisten slices with any meat stock
or your favourite sauce then microwave
(if you can’t help yourself)
or cover a baking tray of slices with alfoil and reheat
in your oven at 200⁰C for approx. 20 – 30 minutes.